This might just convince me to throw a dinner party!
Egg-White Almond Custard from _Nikki and David Goldbeck's American Wholefoods Cuisine_
3 egg whites 2 cups plain soy milk 1/4 cup maple syrup 1/4 cup finely ground almonds (from about 3 tablespoons whole) Pinch salt
Let egg whites come to room temperature.
Bring milk to the boiling point, add maple syrup and almond meal, and cook gently for 1 minute. Remove from heat and cool to lukewarm, about 10 minutes.
Preheat oven to 325 degrees F. Beat egg whites until frothy; add salt and continue beating until stiff. Fold whites gently but thoroughly into cooled milk mixture until evenly blended.
Pour into a shallow 9-inch baking dish or flan mold. Place in a large pan and surround with hot water. Bake for 40 to 45 minutes, until a butter knife inserted 1 inch from the center emerges clean. Cool to room temperature, then chill promptly for several hours before serving. Serves 6.
Note: Make well in advance so flan can chill, as this should be very cold when served.